1 / 3Nam prik ong is the red relish of northern Thailand: minced pork, tomatoes and dried chilli simmered together into a thick, mild, slightly sweet and sour sauce. It is the friendliest of the northern dips, often the first one visitors fall for, and you will find it in tubs at every morning market in Chiang Mai and on the tray of every khantoke dinner.
What it is
If nam prik noom is smoky and sharp, nam prik ong is round and gentle. Cooks start with a paste of dried red chillies, garlic, shallots and shrimp paste, fry it in a little oil, then add minced pork and plenty of chopped tomatoes and let it all cook down until the tomatoes collapse and the sauce thickens. Small sour tomatoes give it its tang. Some cooks add fermented soybean, a northern flavour, for depth.
The texture is like a chunky meat sauce, and visitors often compare it to a Thai bolognese. That comparison is useful but not quite right: it is eaten cold or warm as a dip rather than poured over pasta, and the flavour is brighter, with chilli, garlic and sourness rather than herbs and wine.
Nam prik ong is usually mild. That makes it the dip children in the north grow up on, and the safe choice for anyone who is not sure about chilli. It is also one of the standard dishes of the khantoke, the northern set dinner served on a low round tray, where it sits next to nam prik noom so you can try both.
How to eat it
Like every northern dip, nam prik ong is eaten with other things rather than on its own:
- Fresh and steamed vegetables: cucumber, cabbage, long beans and blanched greens are the classic scoops. The cool crunch of cucumber with the warm relish is the best part.
- Pork rinds (khaep moo): crisp and salty, they work as well with nam prik ong as with the green dip.
- Sticky rice: roll a small ball and dip it.
- Grilled sai ua: a slice of herb sausage with a spoon of red relish is a good mild bite.
At a market you buy a tub of relish and the sides separately. At a restaurant, order it on its own with vegetables or as part of a set with nam prik noom. A tub costs 20 to 50 THB; a restaurant set with vegetables and rinds is 60 to 120 THB.
Where to eat it
Nam prik ong is sold wherever northern food is sold, and the morning markets are where it is freshest.
- Mae Hia community market, Mae Hia. The morning market by the airport, 06:00 to 09:00. Small tubs of red and green dips next to steamed vegetables and sticky rice. Low end of the price band.
- Warorot Market (Kad Luang), near the Old City. The central market, with stalls selling a wide range of northern dips and relishes to take away. Low to middle of the band.
- Neighbourhood morning markets. Most fresh markets have a dip vendor. Low end of the band.
- Northern restaurants in the Old City and Nimman. Order it as a plate with vegetables or in a combined set. Middle to top of the set price.
- Khantoke dinners. Almost always on the tray. Included in the dinner price.
From Mae Hia, the community market is a few minutes away, so a tub of nam prik ong, a bag of vegetables and sticky rice make an easy picnic breakfast.
Other northern dishes to try
Nam prik ong works best as part of a spread. Try it alongside:
- Nam prik noom: the smoky green chilli dip, its hotter partner on the khantoke tray.
- Sai ua: grilled herb sausage, sold at the same stalls.
- Larb muang: northern larb with dry spices, for something more intense.
FAQ
What is nam prik ong?
A mild northern Thai relish of minced pork, tomatoes and dried chilli, simmered into a thick dip.
Is nam prik ong spicy?
Usually not very. It is the mildest of the common northern dips.
What do you eat nam prik ong with?
Fresh and steamed vegetables, pork rinds, sticky rice and grilled sai ua.
How much does nam prik ong cost?
About 20 to 50 THB a tub at markets, or 60 to 120 THB as a set at a restaurant.
Where can I find nam prik ong near Chiang Mai airport?
At the Mae Hia community market, 06:00 to 09:00, a few minutes from the airport.
